Preheat the oven to 400°. In a small bowl, combine the garlic, cream, salt, pepper and 1 1/4 cups of water. Spread the sliced potatoes in a nonreactive 9-by-13-inch baking dish and tuck the chile pieces between the slices; drizzle with the chile juices. Pour the liquid mixture over all, shaking the dish to settle the potatoes and cream in an even layer. Bake in the upper third of the oven for about 35 minutes, or until bubbling and browned on top. Serve hot.